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Recipe by: brammie
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See below ingredients and instructions of the recipe
2 Chicken breast; skinned,
- boned
3 tb Wine, white, dry
1 tb Catsup
3 tb Plum sauce
1/2 ts Salt
1/2 ts Sugar
3 tb Oil
1/4 c Chicken broth
1 ts Cornstarch
1 tb Water
Cut chicken into 1-inch cubes. In a bowl mix together wine, catsup, 2
tablespoons plum sauce, salt and sugar. Add chicken and marinate at
least 30 minutes, preferably overnight.
Heat wok or skillet over high heat. Add oil. Stir-fry chicken until
almost cooked, about 1 minute. Add chicken broth and remaining 1
tablespoon plum sauce. Simmer 2 to 3 minutes. Blend cornstarch and
water mixture and add to pan. Simmer, stirring frequently, until
sauce is thickened and translucent.
Recipe from "Too Busy To Cook", published by Bon Appetit, 1981.
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